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[求助]
几句话翻译，生物专业，先谢谢了
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| 酶可以迅速将麦芽糖等降解为葡萄糖，降解过程中可以发现，酶优先水解α-1,4位，无论从粗酶液对M的水解还是纯酶液对其水解，可以推断酶水解α-1,4位速度快于α-1,6 位。在发酵前期溶液中含有大量的溶质分子麦芽糖，这时酶能够优先利用其水解转苷特性生成糖等，发酵后期，由于麦芽糖浓度的降低，酶仍然保持较高的酶活力，此时，转苷反应会向逆反应进行，进而出现M减少的情况，这是一个动态平衡的过程，溶液中酶分子附近的麦芽糖积累一定量后又会继续发生转苷反应，这阶段葡萄糖会积累到一个相对稳定的状态，导致发酵末期葡萄糖不会过度积累。 |
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【答案】应助回帖
qwky2010(金币+66, 翻译EPI+1): 谢谢啦啊呵呵 2011-08-02 11:23:32
| Enzyme can quickly degrade maltose into glucose. It can be found in the degradation process that the enzyme preferably hydrolyzed α-1, 4-bit. It can also be inferred either from the hydrolysis of M by crude extract or that by pure enzyme that the enzymatic hydrolysis of α-1 , 4 bit was faster than that of α-1, 6 bit. In the early phase of the fermentation, there was plenty of solute molecules maltose in the solution where the enzyme gave priority to produce sugar by hydrolyzed glycosides feature. In its later phase the concentrations of maltose would reduce, but the enzyme still remained relatively high enzyme activity, while the glycoside transfer reaction would reverse causing the reduction of M. It was a dynamic equilibrium process as the glycoside transfer reaction would resume when the maltose near to the enzyme molecules in the solution accumulated to a certain degree. In this process, the glucose would accumulate to a relatively stable state where it would not lead to excessive accumulation of glucose at the end of the fermentation. |
2楼2011-08-02 11:21:43
